Reviewed: Aug. 24, 2009

My family loved these! Do to previous comments, I put the bottom layer in a 9x13 pan, doubled the blueberries and doubled the top layer recipe. This evened out the layers for us.

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Reviewer:

CRALLIT

Reviewed: Jul. 29, 2009

made with 1 cup extra blueberies and extra sour cream and it was excellent - it baked up beautiful and was outstanding - made it for 24 servings and did in 9x13 and 9x9 dishes - great also with fresh blueberries - tks tks tks, norm

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Reviewer:

NORM2

Reviewed: Jun. 27, 2009

We made these with lemon extract instead of almond extract (nice touch), and used 8oz. of cream cheese. The thick "base" was very much like my grandma's cake-like fruit cobbler. The "topping" was not nearly as cheesecake-y as I would have liked, and wasn't as thick of a layer as I think it should have been to warrant the term "cheesecake". The family enjoyed it as a breakfast dish, but it was not at all what I expected. After re-reading the recipe, I should have recognized it as a cobbler-y base. I probably won't be making it very often.

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Reviewer:

inspectigator

Reviewed: Mar. 25, 2009

Hmm. I'd agree with the statement of them tasting like blueberry cheesecake if the layer of cake on the bottom wasn't so thick, and the layer of cream cheese on the top wasn't so thin. They're ok, just not really what I was looking for.

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Reviewer:

WeirdAuntMartha

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Hopkins, Minnesota, USA

Reviewed: Mar. 10, 2009

This recipe has some issues. I ended up using 2 eggs for the crust, and 2 eggs for the topping, as well as a whole 8 oz package of cream cheese. I had my wife take them to work, and everyone seemed to love them. Highly doubt I will make again. The dought was serverly dry.

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Reviewer:

Jaswany

Reviewed: Mar. 6, 2009

Added cream cheese to the crust part on accident, but made a very tasty breakfast/coffeecake!

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Reviewer:

NewGasCookah

Cooking Level: Intermediate

Home Town: Edwardsville, Illinois, USA

Reviewed: Feb. 22, 2009

Nice! I also increased the blueberries. I didn't have almond extract so I used lemon, a little less in quantity because didn't know how strong it would be. That added a very lovely flavor. They are not too sweet, just right. Next time I think I'll cut down on the amount of crust to let the berries shine through more. And cinnamon? That would be a great touch too.

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Reviewer:

PEARLIE5

Cooking Level: Intermediate

Home Town: Cuyahoga Falls, Ohio, USA

Living In: Denver, Colorado, USA

Reviewed: Jan. 31, 2009

Very good! I used 1/2 cup butter instead of shortening, 2 cups of berries and 8 oz of cream cheese. First I tasted it after 30 minutes from oven and didn't like it !!!! But as all cheese cakes, it should stand for at least 1 hour before eating (my opinion). When my guests arrived it's been 3 hours since cooking and I reheated it. Tasted really good!!! Will do again. Thank you for the recipe!

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Reviewer:

Panyanka

Reviewed: Jan. 17, 2009

These were cakey and not cheescake-like at all, IMO. They were good, but not great, and I likely won't make them again. Thank you for sharing.

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Reviewer:

JSAVIDGE

Cooking Level: Intermediate

Reviewed: Dec. 8, 2008

These bars are super yummy! I added 2 1/4 cups of blueberries and a bit more sugar into the crust batter. My family LOVED this recipe. I will certainly make these again for my next gathering or for a fun weekend project!

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